Caramel sauce

Give 1¼ cups

• ½ cup sugar
• 4 tablespoons unsalted butter
• 3 tablespoons dark corn syrup
• 1 cup heavy cream
• Pinch of salt

1. Combine the sugar, butter, syrup, ½ cup of the cream, and the salt in a heavy 1½-quart saucepan.
2. Bring to a boil over medium-high heat.
3. Boil, uncovered, until the sauce is thickened (there will be large, deep bubbles) and turning a deep tan color, about 11 minutes, stirring almost constantly.
4. Stir in the remaining cream and bring back to a boil, stirring until the caramel melts and the mixture is smooth, about 30 seconds more.
5. The sauce can be made several days ahead and refrigerated.
6. Gently reheat in a double boiler or a microwave oven at high power, for 30 seconds.
7. Serve warm.

BON APPÉTIT